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Genval.Les.Bains

Practical information

Breakfast :
During the week: from 7 a.m. to 10 a.m. during the school year and vacation period
Weekend & public holidays: from 7 a.m. to 11 a.m. during school period and vacation period

Restaurant Genval.Les.Bains:
'A la carte' from 12 p.m. to 2 p.m. and from 7 p.m. to 10 p.m. every day except Saturday noon (closed)
On Saturday evening we only offer the 'Fine Dining' menu.
Open every day in the afternoon for a snack between 3 p.m. and 6 p.m. Saturday included

Martin's Château du Lac - Room Service:
From 12 p.m. to 10 p.m. - last order, every day

Kingfisher Bar:
Holiday period :
Open every day except Sunday and Monday
From 4 p.m. to midnight during the week
From 4 p.m. to 1 a.m. on Saturday

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Divine culinary discoveries? Or cosy atmosphere?

Choose between the two different worlds that await you on either side of the hotel reception: to the right, the very elegant Genval.Les.Bains lounge and bar which melds fine cuisine with a trendy décor; to the left, The Kingfisher, which combines a traditional bar and club atmosphere.

Delightful surroundings where refined architecture and world flavours are united in perfect harmony.

The restaurant, lounge, bar, coffee & tea-room at Genval.Les.Bains are open every day from 9 am to midnight.
During the summer months, the restaurant opens its two terraces, which are equipped with comfortable teak furniture and giant parasols covered in ecru-coloured canvas.

A trendy, chic and relaxed atmosphere.

Anglo Saxon decoration, with modern style furnishings, clean lines and neutral tones punctuated with flashes of vibrant colour.

Playing with aerial perspectives in the gallery-lounge.

The ingenious vertical sliding windows, punctuated by roman columns, frame a beautiful landscape: a romantic fountain, graceful swans, weeping willows and croquet lawns.

Nicolas Mottart

A MAN OF TASTE

Nicolas Mottart  is somewhat of a purist, who swears by fresh and "natural" products, who ensures that everything is cooked to perfection and who respects the authenticity of savours. 

 

His full story